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Saturday, 10 May 2014

Vermicelli/Semiya Upma

This dish is good for breakfast, and this is a very easy and quick one for busy mornings. vermicelli is the name for the Indian shyavige and its used in kheer, upma, pulav. I have seen the transformation of this preparation called shavige (Indian noodles) in my lifetime. As a child, my grandma always made ottu shavige (preparing the vermicelli herself), my mother used to bring home ready-made vermicelli and fried it before cooking and now I have the ready to use fried variety, thanks to food technology.

Ingredients for Vermicelli/Semiya Upma:

Roasted Vermicelli – 1 cups

Oil – 2 tbsp

Asafoetida - a pinch (optional)

Mustard Seeds – 1/2 tsp

1tsp bengal gram dal/channa dal/senaga pappu

1tsp split black gram dal/urad dal/minapappu

Slit Green Chillies – 4

Curry Leaves – a string

Diced Onions – 1 medium

Diced Tomato - 1 medium

Fresh or Frozen Peas and corn – a feast full

Grated carrot - 1

Lemon Juice – 1 tbsp(optional)

Salt – to taste

Water – 3 cups

To prepare Vermicelli/Semiya Upma:

1. Heat oil in a heavy bottomed pan
2. Temper the oil with Mustard, Asafoetida, Channa dal, and Urad dal. Once dal turns golden brown colour, add finely chopped onions, green chillies, and curry leaves and fry till onions turn golden brown.
3. Add tomatoes, grated carrot, corn and peace and mix well. Salt is added at this stage
4. To this mixture, add roasted Vermicelli and mix well
5. Add about 2 to 2 ½ cups of water and allow the vermicelli to boil after covering the pan with a lid. Roasted vermicelli boils faster. This will need about 6-8 minutes to cook. You may stir occasionally until the water evaporates and the vermicelli is soft.

Vermicelli Upma is ready, Garnish with chopped coriander and serve hot with coconut chutney or curd.

Tips / Notes:

·If you are buying Plain Vermicelli which is not roasted, then heat a non stick pan and dry roast the vermicelli on medium heat until lightly browned.

·For Vermicelli Upma, you need to add 2 cups of water for every 1 cup of Vermicelli.

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I’m Savitha and I live in Singapore with my husband and two beautiful daughters.

I love to experiment with cooking, therefore started a blog post to share my recipes direct from my kitchen where I spend long time. I have fond memories of eating wonderful food especially Karnataka and Andhra cousins. Please do leave a comment or like on social networking sites like FB & Google+ if you like my blog post.